Co Owner
Seafood Restaurant
Total years of experience :17 years, 3 Months
•responsible for the daily operations of a restaurant as well as its overall direction, profitability, and reputation.
•work can vary widely depending on approach and the restaurant’s demands.
• extremely hands-on, helping out in the kitchen and interacting with customers.
• focus on strategic planning.
•spend much of time supervising employees, directing operations, and finding ways to adapt to customers and industry trends.
•Prepare all kinds of food inclusive and with the main focus on Oriental cuisine for all banquet events and restaurants
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new Oriental recipes and preparation techniques
• Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the events.
• Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specifications, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy.
• Follow up on company´s policies, rules, regulations and procedures.
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
• Establish and enforce nutritional standards for dining establishments based on company standards.
Responsible of the kitchen Department .
• In charge of all aspects of the food and beverage operations, including revenues, food costs, budgets, inventories, sanitation and discipline of staffs.
• Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the events.
To work in a reputable company where I can utilize my learned skills, experience, and hard work.
To achieve great results which leads to good benefits to the company I am working with and personal career.
To utilize my skills, abilities, knowledge and experience of managing a team making special variety of dishes, that ensure to exceed guest's expectations, in a professional and rewarding environment.
• Well organized, dedicated, hardworking and responsible
• Capable to perform well under pressure.
• Flexible in any position available.
• Can do multi-tasking.
• With excellent customer service skills, cheerful and friendly.
• Enthusiastic and highly motivated self-starter with success at developing new markets.
•Prepare all kinds of food inclusive and with the main focus on Oriental cuisine for all banquet events and restaurants
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new Oriental and Continental recipes and preparation techniques
• Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specifications, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy.
•Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in your respective kitchen area
•Ensure the quality and cleanliness of all food displays as per the SOPs
•Ensure maximum creativity in all food displays
•Monitor all aspects pertaining to the control of the hotel’s food cost
•Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per municipality requirements at all times
Responsible of the main kitchen outlet and the All Day Dining.
•Support the Chef de Partie or Sous Chef in the daily operation and work
•Work according to the menu specifications by the Chef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by the hotel
•Control food stock and food cost in his section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Italian Restaurant
responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
•Support Chef de Partie or Demi Chef de Partie in the daily operation and work
•Work according to the menu specifications by the Chef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by the hotel
•Control food stock and food cost in your section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
EDUCATIONAL QUALIFICATION Training Course: